Gold Spa and Fitness Club Marketing for Services Project Report By: Ali Owais Arshia Azhar Arsalan Khan Hassan Tahir M.Adeel Tariq Momin Malik Ibrahim Farukh Haroon Ahmed June 27‚ 2012 Lahore School of Economics Table of contents Executive Summary……………………………………………………………………3 Introduction…………………………………………………………………………….4 Core and Supplementary services…………………………………………………….5 3 Stage model of consumption…………………………………………………………8 Flower of Service……………………………………………………………………….11 Distribution
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Service learning provides child development students an opportunity to get along with children‚ and learning about the ideas on how the instructors create their lessons. In this service experience‚ I have learned the way that the instructors teach their lesson‚ a clear and interested lesson always attract children attention and have them involve in the activities. In addition‚ demonstration is another important factor while holding a lesson since sometimes children are unable to get the actual meaning
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TEA INDUSTRY ADITYA REDDY.P 1226112201‚SEC-B SUMMARY: Based on the consumption the total turnover of the tea industry in India is expected to rise to 33‚000 crores by 2015 from 19‚000 crores oing to increased production over the past to decades.In trading aspect india is an important tea exporter‚ accounting for around 12-13% of
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IdeclarethatallmaterialIhavepresentedinthisworkbookismyownwo- rkandthatIunderstandanydeliberateactsofplagiarismaredeemedto- beinbreachofexaminationregulations. Name………Date……………Sign………………………….……………… Exercise 1 Financial Services Companies Having studied the tutorials on the I-coach website‚ and identified some relevant news items in your own country’s newspapers or
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Vision Statement 12 1.2 Mission Statement 12 1.2.1 Nando’s Mission Statement 12 1.2.2 Recommended Mission Statement 12 2. Macro-environmental Analysis and Industry Attractiveness 14 2.1 Porter’s Five Forces 14 2.2 Overall Macro-Environmental Pest Factors 21 2.3 Key Driving Forces Affecting the Industry 22 2.4 External Factor Evaluation (EFE) 23 3. Company and Competitor Analysis 25 3.1 Competitive Profile Matrix (CPM) 25 4. Micro-Environmental Analysis and
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evidence for Mandatory unit 838 – Demonstrate understanding of customer service for Diploma in Customer Service Level 3. Learning Outcome 1: Be able to follow their organisation’s accepted customer service language Assessment Criteria: 1.1 Communicate to customers their organisation’s service offer‚ how it balances organisational and customer needs and how it meets customer expectations 1.2 Compare the service offers of commercial‚ public sector and third sector organisations and how
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Unit 1: Communication skills for working in the health sector Assessment You should use this file to complete your Assessment. How to complete and send your Assessment Save a copy of this document‚ either onto your computer or USB drive. Work through your Assessment‚ remembering to save your work regularly When you’ve finished‚ print out a copy to keep for reference Then‚ go to www.vision2learn.com and send your completed Assessment to your tutor via your My Study area – make sure it is clearly
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Service Philosophy Everyone can provide service‚ but few can provide exceptional service. It all begins with putting your guest and their needs as your priorities. You have to be willing to give your guest the attention and respect they deserve. It is essential to always remember that you have the power to change their day and mood. “Miss no single opportunity of making some small sacrifice‚ here by a smiling look‚ there by a kindly word; always doing the smallest right and doing it all for
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The Semiconductor Industry: Reduction of Fluoride Waste Streams Submitted by Y. Smith Prepared for Dr. Alvarez Webster University 09 May 2011 CERTIFICATE OF AUTHORSHIP: I certify that I am the author. I have cited all sources from which I used data‚ ideas‚ or words‚ either quoted directly or paraphrased. I also certify that this paper was prepared by me specifically for this course. The Semiconductor Industry: Fluoride Waste Streams Fluoride is a fairly common
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TABLE OF CONTENTS Food Service: A Growing Industry 1 Categories of Food Service 2 Catering and Food Delivery Services 3 Hygiene and Sanitation 9 Design and Layout of the Dining 12 And Working Area Principles of Quantity Cooking 15 Planning Menu 21 Capital Requirements‚ Food Costing and Pricing
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